Cointreau & Pistachio Ice Cream

This has to be one of my favorite ice creams. Rich, creamy and most importantly boozy. It has a lingering citrus taste of Cointreau and the subtle crunch and saltiness of the pistachios. This dessert is really easy to make at home and there’s no need to have a fancy ice cream maker.

Place egg yolks, sugar, and cold water into a large bowl and using an electric mixer, beat well until thick and creamy.

Gently fold in the cream mixture, pistachios and Cointreau.

Pour into a 1.5-2 litre container such as a ice cream or yogurt container and sprinkle with some extra pistachio nuts. Cover and freeze overnight.

Notes

If you are using a hand whisk instead of electric mixer, put the yolks, sugar and cold water in a large metal bowl and place over simmering water. Whisk continuously until the yolks thicken, increase volume and are fluffy. Remove immediately from the heat, stand the bowl in cold water and whisk a little longer. Then continue to fold in the cream, pistachios and Cointreau as per the recipe.